PRESERVED PUMPKIN.
_ Cut a nice yellow pumpkin in small pieces, stand in vinegar 24 hours (61b pumpkin, 2 quarts vinegar). Boil the vinegar and 41b sugar together, first straining the vinegar off the pumpkin. Add the pumpkin, a little lernon peel and whole ginger, and boil until pumpkin looks clear and soft. Put in jars and pour the vinegar over and cover when cold. Ten chillies added improves flavour.
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Bibliographic details
Rotorua Morning Post, Volume 2, Issue 252, 16 June 1932, Page 2
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69PRESERVED PUMPKIN. Rotorua Morning Post, Volume 2, Issue 252, 16 June 1932, Page 2
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